I can’t take credit for these great eats! This recipe for Peach Cobbler Pancakes comes from none other than my Baby Girl.
You all are aware by now who my Baby Girl is, the”vegan” one, well the vegan one, this week. Check out the Gouda Veggie Melt to find out more about Baby Girl veggie eating ways.
Baby Girl is a foodie from birth. I am not sure if it had to do with her being allergic to almost everything when she was born. Allergic to all milk, believe me, we tried it all as a baby. Allergic to all things soy, all things dairy, and all things seafood.
I always say, I shouldn’t have drunk a gallon of milk a day when I was pregnant, but hey I couldn’t eat, so I drank milk, and ate Mike and Ike’s for 9 months. Baby Girl came out hating milk, and loving Mike and Ike’s.
Thank God Baby Girl out grew most of her allergies, except the seafood one. This is when I had to become a creative momma and cook. I started experimenting with food, and this is where my Baby Girl got her foodie loving ways from.
I did nothing, but supervise today. Baby Girl made these beautiful pancakes, and in case you’re wondering these are chicken sausage from Trader Joes and they’re delicious!
Peach Cobbler Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8-10 pancakes
1 3/4 c. flour
¾ tsp. baking soda
1 ½ tsp. baking powder
5 tbsp. sugar
1 tsp. salt
1 3/4 c. buttermilk
1/2 stick butter, unsalted, melted
Peach Cobbler (recipe below)
In a large bowl, sift together the flour, baking soda, baking powder, sugar and salt and set aside. In a another bowl, whisk together the buttermilk, eggs and melted butter. Pour the buttermilk mixture into the flour mixture and stir just until combined.
Using a skillet or griddle, lightly grease pan with a little cooking oil, pour batter by the 1/2 cup, spread out gently, cook until bubbles form on top of pancakes and the underside is golden brown, flip and repeat.
Top with hot peach cobbler, butter, whipped cream and hot maple syrup.
2-28oz can of peaches or 4 c. sliced peaches
1 c. sugar
1 tsp. vanilla
1 lemon, zested, juiced
1 tbsp. cinnamon
2 tsp. cornstarch
Add everything to a sauce pan, bring to a boil, reduce heat and allow to simmer for about 20 minutes. Sauce will thicken upon standing.